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Nhan đề
| Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking / Khanitta Ruttarattanamongkol |
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Mô tả vật lý
| From p.138-146 |
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Từ khóa tự do
| Supercritical fluid extrusion
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Từ khóa tự do
| Vacuum baking
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Từ khóa tự do
| Yeast free bread |
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Nguồn trích
| Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.-
Số: 4
Tập: 12
Năm: 2011 |
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| 245 | |aProperties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking / |cKhanitta Ruttarattanamongkol |
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| 300 | |aFrom p.138-146 |
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| 653 | |aSupercritical fluid extrusion
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| 653 | |aVacuum baking
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| 653 | |aYeast free bread |
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| 773 | |tInnovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.|d2011|v12|i4 |
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